Boti Kebab, How to make Boti Kebab Recipe, Skewer Kebabs with Mutton

Boti kebab is one of the popular Moghul recipes. Normally we take whole muscle lamb meat for preparation of this recipe. Meat is sliced into small pieces and marinated with the mixture of spices and yogurt and cooked on a grill.

As we all know most of the nutritional values reside in the leg part of the meat, so people prefer only leg section. We can use mutton as well as beef in preparing skewer kebabs.

Boti Kebab is a popular North Indian dish that consists of marinated and grilled pieces of meat, typically lamb or beef, that are skewered and cooked over charcoal or in a tandoor oven.

The meat is typically marinated in a mixture of yogurt and spices, which can include cumin, coriander, turmeric, garam masala, and chili powder, among others. The marinated meat is then skewered and grilled until it is tender and juicy.

Boti Kebab is often served as an appetizer or as part of a larger meal, alongside other Indian dishes such as naan bread, rice, and various curries. It is a popular dish in Indian cuisine and is also enjoyed in other parts of the world, including Pakistan, Bangladesh, and other countries with significant South Asian communities.

Origin of Boti Kebab Recipe:

The origin of Boti Kebab is not entirely clear, but it is believed to have originated in the northern regions of India, specifically in the Mughal era. The Mughal Empire, which ruled India from the early 16th century until the mid-19th century, was known for its rich culinary traditions and introduced many new dishes to the Indian subcontinent.

Boti Kebab, like many other kebab dishes, is thought to have originated in the royal kitchens of the Mughal emperors. The dish was traditionally made with lamb, which was a popular meat in the region, but over time, variations using beef and chicken also became popular.

Today, Boti Kebab is enjoyed throughout India and in many other parts of the world, both in traditional Indian restaurants and in fusion cuisine. Its rich flavors and tender texture make it a popular choice for those who enjoy the bold flavors of Indian cuisine.

You may also like to check murg musallam recipe and Tandoori Lamb.

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Boti Kebab, How to make Boti Kebab Recipe, Skewer Kebabs with Mutton

Boti kebab is one of the popular Moghul recipes. Normally we take whole muscle lamb meat for preparation of this recipe.

Course Appetizer

Cuisine Moghul

Keyword Boti Kebab

Prep Time 15 minutes

Cook Time 25 minutes

Marinating 6 hours

Total Time 40 minutes

Servings 5

Calories 180 kcal

Author Uppada Lakshmi

Ingredients

• Boned leg of lamb – 350 gm
• Chopped garlic – 2 cloves
• Chopped coriander leaves – 2 tbsp
• Lemon juice – 2 tbsp
• Curd – 4 tbsp
• Turmeric powder – ½ tbsp
• Salt – 1 tbsp
• Oil – 2 tbsp
• Green cardamoms – 6
• Cinnamon sticks – 1
• Dried red chilly – 2-3
• Coriander seeds – 1 tbsp

Instructions

How to Make Boti kebab Recipe:

1. Grind the green cardamoms, cinnamon, red chilly and coriander seeds into a fine mix. Keep aside.
2. Wash the meat and dry it. Cut into 1½ inch cubes.
3. Put the garlic, coriander leaves, lemon juice and yogurt, salt, turmeric and the ground ingredients and mix thoroughly
4. Cover the above blend and leave to marinate for 6-8 hours (or overnight in the refrigerator).
5. Preheat grill to high.

Tip: Line the grill pan with a piece of aluminum foil so that heat gets reflected and also keep your grill pan clean.

1. Thread meat onto skewers leaving about ½ -inch gap between each individual piece.
2. Mix leftover marinade with the oil and keep aside.
3. Grill the kebabs for 2-3 minutes and reduce heat to medium.
4. Brush the kebabs with the leftover oil/marinade mixture and grill for 6-8 minutes.
5. Boti kebab is ready. Garnish with thinly sliced onions rings, crisp lettuce leaves and wedges of cucumber.

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